Updated January 2016

Commercial Kitchen Hood Worksheet 2012 SMC

Project Number:

Site Address:

This worksheet must be submitted with commercial kitchen range hood permit applications. It explains and organizes information needed by the Department of Planning and Development (DPD) to efficiently review plans and issue permits. DPD will use it to verify code compliance.

A. All new cooking appliance and new dishwasher shall be Energy Star labeled per SCEC C403.8

Yes No

B. Established use and history of building Is it an existing restaurant, food processing area or food service area:

Yes No

If no, provide construction or change of use permit number:

C. Location of exterior ductwork and mechanical equipment

1. Is ductwork or mechanical equipment located outside of building other than roof top? Yes No2. Applicant shall provide plan and elevation views showing ductwork, duct enclosure, hood, cooking surface air supply, exhaust system, and equipment support including structural detail (See attached examples 1, 2, and 3).

D. Type of Hood

1. For grease and smoke removal: (Example: deep fryer, charbroilers, grill, roasting ovens larger than 6 KW and all solid-fuel appliances. QuantityType I2. For steam, vapor, heat or odor removal: (Example: steamer, pastry, and pizza oven) Hood shall have a permanent, visible label identifying it as a Type II hood. Type II Quantity

3. Is hood for solid-fuel cooking equipment? If yes, a separate exhaust system is required. Yes No

E. Type of material and gauge (SMC 506.3.1.1, 507.4, 507.5. 507.9)

Hood Ga.

Ga.

Page 1 of 4

F. Quantity of air exhausted through the hood (507.12, 507.13)

1. Canopy hoods are hoods that extend a minimum 6" beyond cooking surface.

Type of hood proposed: Canopy Non-canopy

Distance between lip of hood and cooking surface: Proposed: Canopy ft. Non-canopy ft.

4 ft. maximum allowed 3 ft. maximum allowed

2. Complete part "i" for listed hood or part "ii" for unlisted hood.

i) Listed hood.

ii) Unlisted hood: Quality of air = Lineal ft. of hood from X CFM from Table below

Make and model No. Listed CFM

= ft. X CFM/ft = CFM

Minimum net airflow for different types of unlisted hood. (507.13) For island hood see SMC Sec 507.13.

Identify the cooking appliances and circle the CFM applied. Where any combinations of cooking appliances are utilized under a single hood, the highest exhaust rate required by this table shall be used for the entire hood.

Hood Exhaust CFM Table CFM / lineal ft. of hood front

Canopy or Non-Canopy Hood

1. Extra heavy-duty cooking appliances (non-canopy hood not allowed) Type I hood e.g. All solid-fuel including solid-fuel pizza oven. 550

2. Heavy-duty cooking appliances Type I hood e.g. wok, broiler (gas or electric), gas burner range. 400

3. Medium-duty cooking appliances Type I hood e.g. deep fryer, Top range (electric or gas), skillet.

300

4. Light-duty cooking appliances Type II hood e.g. pizza oven (electric or gas), solid fuel (see #1).

200

G. Exhaust duct system (506.3.4)

1. Applicant shall provide the specified air velocity in exhaust duct.

2. Duct Size in. X in., duct area = in. x in.144

= ft2

Page 2 of 4

Type of Hood Air Velocity (FPM) CFM/Duct Area(FT2) Proposed Air Velocity

/ = FPM

/ = FPM

2. Static pressure lossduct in. + grease filters/extractor in. + other in. = Total In. of H2O

3. Fan and Motor shall be of sufficient capacity to provide the required air movement. Fan motor shall not be installed within ducts or under hood.

Fan make and model

4. Exhaust fan shall be interlocked with Type I cooking appliances and makeup air system. (507.2.1.1, 508.1)

Distance from same or adjacent building 10 ft. ft.. 10 ft. ft.

Distance above adjoining grade 10 ft. ft.. 10 ft. ft.

Distance from property line 10 ft. ft.. 10 ft. ft.

Distance from windows and doors 10 ft. ft.. 3 ft. ft.

Distance from mechanical air intake 10 ft. ft.. 10 ft. ft.

Distance of duct above adjoining grade at alley 16 ft. ft.. 16 ft. ft.

Exhaust outlet shall terminate above roof 40 in. in. 30 in. in.

Upblast fan: Ductwork shall extend above roof 18 in. in. N/A

Exhaust outlet terminate at exterior wallCleaning equip. per DR 8-2014 or Current D.R. whichever is latest

30 in. in.

I. Makeup air (508.1, SCEC C403.2.4.4)

Duct area req. =500 fpm

cfm =500 fpm

= ft.2

Duct Dimensions req. =

Min slope 1 in/ft.

Type of Construction

Min. Fire-Resistive Const. Of Enslosure Proposed Proposed Material and Construciton

IA, IB, IIIA, IIIB 2 hour hr.

IIA, IIB, IV, VA 1 hour hr.

3. Duct penetrates Type VB roof/ceiling assembly ONLY, may omit the enclosure per 506.3.11.4.4. Duct enclosures shall be separated from the duct by at least 6 in. per 506.3.11.1 Proposed in.5. Duct enclosure shall be of METAL STUD construction and shall be sealed around the duct at the point of penetration and vented to the exterior through a weather-protected opening.6. Duct enclosures shall serve only one kitchen exhaust duct. 7. Partial application of a field-applied grease duct enclosure system shall not be installed for the sole purpose of reducing clearances to combustibles at isolated sections of grease duct (506.3.11.2).8. Tight-fitting hinged access door shall be provided at each cleanout. Access enclosure doors shall have fire-resistance rating equal to the enclosure. An approved sign shall be placed on access door. "ACCESS PANEL. DO NOT OBSTURCT"

1. Number of hoods vented by a single duct system: Proposed:

2. Multiple type I hoods are permitted to be combined where all of the following conditions are met:

3. A hood outlet shall serve not more than a 12-foot section of hood.

1. Grease filters shall be installed at minimum 45 degree angle and Equipped with drip tray and gutter beneath lower edge of filters. (507.11.2) Proposed: Degrees2. Distance between lowest edge of grease filters and cooking surface of:

Grill, fryer, exposed flame shall be not less than 2 ft. Proposed: ft. Exposed charcoal, charbroil shall be not less than 3 1/2 ft. (507.11) Proposed: ft.3. Type I hood and duct shall have clearances from combustible construction of: GWB on metal stud (minimum 3" clearance required) (506.3.6, 507.9) GWB on wood stud (minimum 18" clearance required)

Proposed: in.

in. Proposed in.

Ga.

NOT REQUIRED

22 Ga.

24 Ga.Ga.20 Ga.

Ga.18 Ga.Steel

Stainless Steel

Ga.

Ga.

22 Ga. Up to 30" Diameter

26 Ga. Up to 12" Diameter

Ga.

Ga.

16 Ga.

18 Ga.

Steel

Stainless SteelDuct and Plenum

Proposed

GaugeGauge

Type II HoodType I HOODType of MaterialComponent

Minimum Req.ProposedMin.Req.

5) Seattle Commercial Energy Code 2012

4) Seattle Fire Code 2012

3) Seattle Building Code 2012

2) Director's Rule 6-2005

1) Seattle Mechanical Code 2012

References:

Ga.

22 Ga.

22 Ga.

Steel

Stainless SteelFlashing

City of Seattle Department of Construction and Inspections

Commercial Kitchen Hood application shall include exhaust fan, duct, hood, and make-up air system in one permit application.

CFM. in. at Static pressure

H. Exhaust outlet location (506.3.13, 506.4.2, 506.5.3)

Min. Req. ProposedProposedMin. Req.

Type IIType I

CFM.1. Applicant shall provide makeup air not less than 90% of the exhaust.2. Makeup air system shall be electrically interlocked with the exhaust system, such that the makeup air system will operate when the exhaust system is in operation.3. Makeup air shall be provided by a mechanical or gravity means of sufficient capacity. Windows and door openings shall not be used for the purpose of providing makeup air. Motorized damper required at openings.

4. The temperature differential between makeup air and the air in the conditioned space shall not exceed 10oF if the amount of makeup air supply exceeds 2,500 cfm per space.

AFUEHeater CFM

Output BTUInput BTUHeater model#

MOTORIZED DAMPERFAN

Recommended air velocity, 500 fpm H.P.Make and model

in. at CFMStatic pressure

ft.2, areaDuct Dimension

ft.2/M ==

cfmarea

Air velocity = ft.3/M

fpm=

ft.2=XEff. Damper opening

J. Slope of duct and cleanout access (506.3.7, 506.3.8)Min slope 1/4 in/ft.

More than 75' longProposed

in/ft.1. Horizontal duct up to 75' long in/ft.

ProposedNumber proposed

K. Duct enclosure (506.3.11, 506.3.12)

1. Ducts penetrating a ceiling, wall or floor shall be enclosed in a duct enclosure having fire rating per SBC Table 601 from the point of penetration to the outside air. A duct may only penetrate exterior walls at locations where unprotected openings are permitted by Table 705.8 of the Seattle Building Code.

2. For code compliance purposes, it is acceptable to assume that ducts penetrating concrete, brick or steel ceilings, walls or floors shall require a 2-hour fire-resistive duct enclosure, and for others, it shall be 1 hour. Page 3 of 4

PROTECTED With 1-hour Fire-Rated Material and Metal Stud

ConstructionUNPROTECTED

Hood Min. Req. 18 in. Proposed in. Proposed in.

Duct Min. Req. 18 in. Proposed

in., wallDistance from ceilingNoYes4. Flashing provided in.

Type I hoods or portions thereof penetrating a ceiling, wall or furred space shall comply with Section 506.3.11. Field-applied grease duct enclosure systems, as addressed in Section 506.3.11.2, shall not be utilized to satisfy the requirements of this section (507.10). 5. All joints and seams shall be made with continuous liquid-tight weld or braze made on the external surface of duct system. Vibration insulation connector may be used provided it consists of noncombustible packing in a metal sleeve joint. (506.3.2, 507.7)6. Exhaust fans used for discharging grease exhaust shall be positioned so that the discharge will not impinge on the roof. The fan shall be provided with an adequate drain opening at the lowest point to permit drainage of grease to a suitable collection device. (506.5.2)7. Fire Suppression System. Fire Suppression System shall be per Seattle Fire Code. Portable fire extinguisher shall also be provided per Seattle Fire Code. Fire Department phone number 206-386-1450. (509.1)8. Performance test certificate of the hood system shall be provided to owner before final approval. Test shall verify proper operation, the rate of exhaust, makeup air, capture, and containment performance of the exhaust at normal operating conditions. (507.16). All grease duct shall be tested to ensure welding and brazed joints are liquid tight. (506.3.2.5) Page 4 of 4

1. All interconnected hoods are located within the same story. 2. All interconnected hoods are located within the same room or in adjoining rooms. 3. Interconnected ducts do not penetrate assemblies required to be fire-resistance rated. 4. The grease duct system does not serve solid-fuel-fired appliances.

M. Additional information for Type 1 hood only (507):

Min. req. 3 in.

Min. req. 3 in.

1. I Req. 500 to recom. 2500

II Recom. 500 to 2500

HP

L. Multiple hood venting (507.15, 506.3.5)

2. Grease duct horizontal tight-fitting cleanout doors shall be spaced not more than 20 ft. apart, located not more than 10 ft. from changes in direction that are greater than 45 degrees and located at grease reservoirs. Great duct vertical tight-fitting cleanout doors shall be provided minimum one on each floor where grease ducts pass vertically through floors.